Science Facts Sundays: Maximizing Iron Absorbency, Part 7: Fruit, Dairy, Sweeteners, Herbs and Spices
Welcome to Science Facts Sundays.
These are some notes I took when reading Iron Rich Foods: Unlock the Iron in Your Food and Fight Iron Deficiency by Amanda Rose, PH.D.
My daughter knows why we don’t drink milk with an iron-rich meal. She can tell you, “calcium inhibits iron absorption!”
I don’t see the point of eating foods and not being able to absorb them and utilize all their benefits. What a shame to waste the iron in our foods when we eat them with dairy products. Simply knowing to separate the foods for ultimate utilization can be helpful for combating low iron levels.
You may find this geeky - so be forewarned! If fermentation doesn’t appeal to you, check back in a few weeks and I’ll have moved on to something else that you may be interested in.
This week we learn that the Vitamin C in fruit can enhance iron absorption, what the top fruits are that contain iron, top fruits containing Vitamin C, that peaches contain almost twice as much Vitamin C as orange juice, how to double iron absorption, best dairy sources for iron, why you want to consume calcium-rich foods separately from your high-iron meals, which sweeteners add iron to your diet, how herbs and spices can help, and more… Continue reading
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